Prep 5 mins
Cook 30 mins
This recipe came from an email group that I belong to that shares family friendly recipes. I made it without the dill, and loved it. I also substituted rice for the egg noodles.
- 1⁄2 cup light sour cream
- 1⁄4 teaspoon dried dill
- 1 lb boneless beef top round steak, trimmed and cut into thin bite-size strips
- 1 tablespoon cooking oil
- 1 small onion, cut into 1/2-inch-thick slices
- 1⁄2 teaspoon bottled minced garlic (1 clove)
- 3 cups dried wide egg noodles (6 ounces)
- 3 cups broccoli florets
- 3 tablespoons all-purpose flour
- 1 (14 ounce) can beef broth
- 3 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- ground black pepper
- 1.In a small bowl, stir together sour cream and dillweed; set aside.
- 2.In a large skillet, cook beef, half at a time, in hot oil over medium-high heat until desired doneness. Remove beef from skillet and set aside. Add onion and garlic to the same skillet; cook for 8 to 10 minutes or until onion is tender.
- 3.Meanwhile, cook noodles according to package directions, adding broccoli for the last 3 minutes of cooking; drain well. Return noodles and broccoli to pan; cover and keep warm.
- 4.Sprinkle flour over onion mixture in skillet. Stir to coat. Add broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return all beef to skillet; heat through. Season to taste with pepper. Remove from heat. Stir in sour cream mixture. Serve beef mixture on top of noodles and broccoli. Makes 4 servings.
- 5.*Tip: Partially freeze beef for easier slicing.
Was looking for a B & B recipe that didn't use soy sauce. (Like mom used to make.) This was a really delicious find. I used milder dill weed, garlic powder and celery salt. A few cherry tomatoes instead of the tomato sauce, which just didn't seem to fit, and I threw in fresh mushrooms, green beans, and some squash. It was a hit over rice!
Very nice recipe. I served it over rice for a gluten free option.